Cebu’s Siomai is a beloved snack that bridges the rich cultural influence of Chinese immigrants with the local flavors of the island. These savory steamed dumplings, typically filled with a mix of pork, shrimp, or beef, have become a staple in Cebuano street food culture, often enjoyed with a tangy dipping sauce that adds the perfect zesty kick.

The roots of Cebu’s Siomai can be traced back to the early Chinese settlers who introduced their culinary traditions to the Philippines, blending them with local ingredients and techniques. Over time, this fusion gave birth to the version of Siomai that Cebu is known for today—more flavorful, bite-sized, and perfect for sharing.

Beyond just a snack, Siomai is a representation of the Chinese influence on Cebu’s culture and cuisine. Many local eateries in Cebu, often run by Chinese families, continue to serve Siomai as part of a larger culinary offering that reflects the island’s multicultural heritage. From casual food stalls to restaurant menus, Siomai remains a cherished reminder of Cebu’s rich Chinese history and the ongoing exchange of culinary traditions between cultures.